Philippine Mung Beans in Coconut Milk

Name: Philippine Mung Beans in Coconut Milk
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 serving(s)
Ingredients: 1 1/2 cups dried mung beans; 1 -1 1/2 cup onion, finely chopped; 2 tablespoons vegetable oil; 1/2 teaspoon salt; 2 tablespoons fresh gingerroot, peeled and finely minced; 1 -2 small fresh chili pepper, minced; 5 -6 garlic cloves, minced; 14 ounces coconut milk; 1 tablespoon soy sauce; 2 cups finely chopped chard leaves

(21)

Recipe by Aunt Cookie

I think I would eat anything, as long as it was cooked in coconut milk (not an assertion I really want to test). This is from Sundays at Moosewood.

People talking

Join In Now Join the conversation!

READY IN: 1hr 30mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

1 ¹⁄₂

cups dried mung beans
1 - 1 ¹⁄₂

cup onion, finely chopped
2

tablespoons vegetable oil
¹⁄₂

teaspoon salt
2

tablespoons fresh gingerroot, peeled and finely minced
1 -2

small fresh chili pepper, minced
5 -6

garlic cloves, minced
14

ounces coconut milk
1

tablespoon soy sauce
2

cups finely chopped chard leaves

DIRECTIONS

Soak the beans in water for several hours or overnight. Drain, then cook them until tender (about 1 hour). Drain.
While the beans are cooking, saute the onions in the oil with salt.
When translucent, add ginger, chiles, and garlic. Simmer on low heat for a few minutes.
Add the coconut milk and simmer for 5 more minutes.
Combine the beans and the coconut milk mixture in a large pot. Add the soy sauce and chard, and cook until the chard wilts.
Remove from heat and serve (I like it with rice).

PRINT RECIPE

Submit a Recipe Correction